It seems like whenever I do a Whole30®, I get super crazy inspired in the kitchen.
Maybe I should take the challenge more often!
Now, I know, I said I was gonna try and come up with more quick and easy Whole30® compliant recipes during this current round I’m doing, but when I had a vision for a Rolled Meatloaf, I just had to make it happen. It just HAD to become a reality.
So yeah… this one is a little labor intensive, a tad high maintenance even and will ask that you spend quite a chunk of time in the kitchen. But trust me, it’s ENTIRELY worth it.
Also, this meatloaf will ask of you that you do a little bit of prep work ahead of time. Ideally, you should do that the day before: it’ll reduce the workload somewhat so you won’t feel as though you spent the entire day working on dinner…
Unless you have nothing else planned for that day and, like me, find cooking to be particularly enjoyable and relaxing…
Here’s what you will need to do in terms of prep work:
- Cook a small sweet potato then let it cool, peel and mash it with a fork.
- Steam some Brussels sprouts until cooked but still slightly firm. Let them cool completely and then slice them really thin, preferably with the slicing disc of your food processor.
- Cook the onions and mushrooms in ghee and set aside to cool.
Alright. Now that all the prep work is out of the way… let’s make us some meatloaf, what say you?
- Preheat your oven to 375°F and grease a 9” x 5” loaf pan with ghee or lard. Also, line a large baking sheet with parchment paper and set it aside.
- Add all the ingredients for the meat layer to a large mixing bowl and knead well with your hands, until well combined.
- Dump that mixture right in the middle of the parchment paper lined baking sheet and, with your fingers, spread the meat as evenly as possible to form a perfect 8” x 13” rectangle.
Spread the mashed sweet potato thinly and evenly across the flattened meat…
Then, arrange the shaved Brussels sprouts over that layer of sweet potatoes and top with the onion and mushrooms mixture.
Time to roll our meatloaf. I’ll admit: this part can be a little bit tricky, but it’s not so hard, you’ll see.
Use the parchment paper for support and roll the meat onto itself, starting at either one of the shortest ends
Go delicately, but still, roll as tightly as you can. This all needs to bind together!
Peel the parchment paper off as you go and continue rolling until your meat is all rolled up.
Make sure the seam is located under the log.
Delicately lift your Meatloaf Roll and place it into the loaf pan, taking care to place the seam underneath.
Shape and round the top so it looks nice and pretty and arrange the bacon strips on a diagonal across the loaf.
HA! It’s not even cooked yet and it already looks delicious! Bacon does make everything better, doesn’t it?
Oh, and about that bacon… Once again, I used my homemade smoked bacon to make this recipe. While I know that it’s not technically Whole30® compliant, I personally don’t have a problem with it and expressed my opinion on the subject in my latest post. If you feel differently and are currently doing the challenge, simply make sure you use bacon that meets the official requirements.
What do you say we make that meatloaf even prettier and fill the house with the most delicious fragrance?
Let’s put this puppy in the oven! You’ll want to bake it uncovered in a 375°F oven for about 45-50 minutes.
After that time, remove it from oven, drain excess liquid and return the loaf to the oven for another 10 minutes or so, until the top becomes golden brown and that bacon looks so irresistibly nice and crispy, you’ll have a hard time resisting the urge to steal a slice and eat it right then and there.
Kill the heat, crack the oven door open and let your meatloaf rest for 10 to 15 minutes.
Remove from oven, slice and serve.
As you can see, this meatloaf is dense. Real dense. It has to be if it’s going to hold its shape and not disintegrate into a pile of crumbled meat when you put your knife to it. But even though it’s dense, it’s still very moist and tender and has a very agreeable texture to it. Kind of similar to sausage, I’d say…
What you cannot see in the pictures, though, is how crazy tasty this is. You will not believe the parade of flavors that this meatloaf will have bursting into your mouth.
Oh, and if you should be lucky enough as to generate leftovers (like if there were only 2 or 3 of you at the dinner table), make sure to reheat the leftover slices by pan frying them in ghee… so good, you won’t believe your taste buds!